Thanks for visiting Umami Girl. I'm Carolyn Cope, and since 2008 I've been blogging here about a lifestyle based on whole foods, mostly plants. Over the years Umami Girl has grown from a resource for the members of a Community Supported Farm I helped organize into a large and vibrant community of smart, free-thinking people. We really dig improving people's lives by making nourishing food irresistible and providing food for thought -- but we are so not fans of preachiness or that creepy self-help vibe. (You know the one I mean.)

Like the rest of the thinking world, this space is always evolving. The blog is the beating heart at the center of things, and in the next little while I'll be rolling out some new content as well -- a free Getting Started Guide for folks who'd like a friend to walk them through the transition to a whole foods lifestyle, and a just-for-fun podcast series called First-World Rants, because big talk about small problems makes people weirdly happy.

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All the best,
Carolyn

04.07.11

The Ganache Factor

Stick with me, kid, and your next batch of chocolate ganache will be more than a dessert topping. It will be more than a couple hundred nutritionally unnecessary calories. It will be more than a recipe. It will be—for lack of any semblance of humility—a manifesto. A signature by the X on your shiny new lease on life, or at least your new lease on the gently used week. Lord knows I could use a new lease on this week. Can you hear the tick-tick sploosh of the burner igniting under a tiny pot of cream? Stick with me.

I’ve compiled a short list of scenarios in which a person might need to have a small pot of ganache in her fridge—why she might occasionally need to dip into the ganache factor to combat the ick factor of daily life. Please note that these are all hypothetical situations.

Three sick kids, one of whom is self.

Lost at shopping mall (Again? Will you never learn?) with friend and two toddlers. Friend can’t read mall directory map because she’s dyslexic. You can’t ask anyone for help, because you hate people.

New Trader Joe’s sold out of frozen wild shrimp.

Despite repeated implorations, toddler thinks maybe you do like when she runs across room and uses your ass cheeks as brake pads for her head.

Federal government shutdown. (Ganache-worthy??)

Vague, overarching angst.

Needless to say, your mileage may vary. But when the ick factor of a given week rises to critical levels, your weapon of choice should remain consistent. The ganache factor is a strong, silent force to be reckoned with. And should you choose to make it so, it’s available for your responsible use on an as-needed basis.

Where to Stick Your Chocolate Ganache

Wondering how to eat ganache (besides the obvious spoon-to-mouth methodology)? How about:

1. With a serrated knife, chop the chocolate into very small pieces. Loosely place the chopped chocolate in a medium heatproof bowl.

2. In a very small pot, heat the cream and the coffee just until it comes to a full boil. Immediately pour the cream over the chocolate. Gently shake the bowl so that some of the cream heads toward the bottom of the bowl. Pour the vanilla extract overtop and sprinkle with the salt. Let rest for one minute.

3. Gently stir the liquid and chocolate together for two full minutes, until the ganache is glossy and smooth. Serve warm or chilled.

Ooomg, I JUST put up a lame ol’ boring ganache recipe on my blog (as a topping for flourless chocolate cupcakes), and this looks SO MUCH BETTER. Next time I ganahce I am totally using this recipe. Thanks!ReplyCancel